Guy Fieri Cooks Chicken Kiev with His Mom Penny | Guy's Big Bite | Food Network

So earlier this year, Lori and I and my parents had this awesome trip to Cuba. Oh, that Cuban trip? I want to go back. Yeah, we just got back and she already wants to go back. But anyhow, we ate at these awesome restaurants. We had fantastic dishes, but there's one place that she didn't get to go where they made an old school dish she's got to try. I know she'll love it. So I figured let's do it on Big Bite. Starting off with my chicken Kiev. We've got crispy fried ground chicken filled with a dill and smoked paprika compound butter. It's crispy on the outside, juicy and literally flavor-packed inside. Now, Kiev is actually a French dish. Sounds very, sounds Russian to me. For some reason, I always thought it was Russian. I think the French stole it and then the Russians took it back. Is that what it is? Well, we tried it at a Soviet restaurant in Cuba. And I'm not kidding you, this place was legit. And I've never seen Kiev done this way. I always thought it was the chicken breast stuffed, pounded out a little bit, then breaded, then fried. Well, this right here, we're going to be grinding our own chicken. We're in for a blast, trust me. You're good with that. Can I get about a quarter cup of the pepper jack cheese? Okay, so we'll start with some butter. A lot of butter. We're going to take this butter, mix it with these ingredients. We got dill. Yeah, right in there. Throw a little bit of smashed garlic. There we go. So the pepper jack cheese, the butter, a little bit of garlic. That's a lot of garlic. That's not a lot of garlic. It's just a little bit. Whoever comments about too much garlic in it, huh? You didn't just say that. All right, a little cream cheese. But you listen. So we go to Cuba and it was really just at the beginning when people were having the opportunity to go to Cuba. Lori and my mom and dad flew in ahead of me. I was coming in from Texas and they get there. They had a real tough time. Well, not a real tough time, but they had an interesting time coming through customs. Me, I just breezed right through. But boy, was it a blast or what? Oh yeah, but your father, I thought they were going to lock him up. Well, they probably should lock him up anyway. So some cream cheese. Don't help. Oh, OK. Just stand over there and watch me. Want a back scratch? No, mom, come on. Would you chop up a little bit of parsley? I got to kind of pulse this a little bit, get this started. OK, so this is going to be the stuffing. Now, believe it or not, we're going to take the stuffing and freeze it before we put it into the before we put it into the chicken. This always happens when I put cream cheese in there. OK, we want that down in. So yeah, we go, we get there. We were there for about five days. We did it all. We toured all throughout Havana. Then we went outside of Havana, went to a Cuban cigar factory. That was outrageous. Just really nice people, really cool cars. I didn't believe that the car thing was true. Did you know that they were actually going to be driving those cars around? And if you saw a car that wasn't an old car, you stared at it. But the old cars were everywhere. So after a while, it was no big deal. Yeah, it wasn't. Go ahead, drop it in, mom. OK, a little smoked paprika. There we go. A little salt and pepper. And I'm just fighting to get this to start to work. If you can let the cream cheese sit out a bit or the butter, go ahead and do it. And it won't make it so tough to get this to mix up. All right, give it one more try. I've done this before. I know it's not appearing. And it's nothing worse than your mom watching over your shoulder. Real good. Great job on the show, guy. OK, here we go. The compound butter. Well, we should call it compound butter plus. Had the butter and cream cheese. It had the pepper jack cheese, a little smoked paprika. Had some garlic, a little parsley, a little salt and pepper. And to round it out, which this place was known for, a little bit of dill. OK, so what we'll do, take a little bit of this compound butter. Lay it right here in the center. We're going to freeze this, mom. We're going to freeze it real tight. OK, we're going to freeze it. So when we drop it inside, we're going to get some ground chicken here in just a second. But we'll freeze this so tight that when we drop it in there, it's almost going to be like a butter cream cheese popsicle. OK, put that down. You want to wrap that? No, I got it. Just because I couldn't use my own mixer, you think that now that's the way everything's going to be? Roll that over. Go, give it a little spin. There we go. OK, and the key to this is you've got to drop it in the freezer. Right down here in the freezer, out comes the chicken. So what I did here, mom, you got breasts and thighs. Cubed them up, threw them in the freezer, just put a little bit of a freeze on them. You like when you're trying to slice something really thin. If it's a tiny bit frozen, it just works a little bit easier. You got me that other craft right there for the food processor, right there. So you could get ground chicken, but if by chance you can't and you want to make this dish, this is the way to do it. You put a little bit extra, you put a little bit extra time into it, cut it up, freeze it a little bit, and we'll be able to process it through here. So is this better than buying ground? Well, here's the thing, you know, is you know exactly what your ratio is going to be. So here we've got equal parts of breast and thigh or maybe two thirds, one third. Don't overload it. Pop it like that. Sometimes it's a little too frozen. So if you have to let it sit out a little room temperature, just kind of pulse it. Let's take a look at that. So you see what you get? Nice ground up. You know how much fat you have in there, how much breast, how much thigh? Yeah. Fantastic. OK, so we take that out, knock it over, and we continue the process. Ready? Yep. OK, good, because I got to go check some email. OK. No? Yeah, sure. I'll take care of it. So ground chicken, thighs and breast, cut it in half, just so I don't use too much of one. I found this method. I do this a lot when I'm doing burgers. OK, so there I got four equal portions. OK, so now pick it up with my hand. I'm going to kind of compact it together a little bit. Make a little bit of a canoe. OK, nice and firm. Drop that inside. OK, wrap it around. I'm going to steal a little bit of this. You're going to end up with three. Well, it might be three, but listen, as big and as bodacious and delicious as these are. I've also got some more frozen chicken, so I can knock that out. But the idea is just to make sure that it's evenly coated. OK, so we got it. Yeah, just weird, just with raw. You want to stir that for me? OK. OK, now the wet chicken is going to pick up a little bit of the seasoned flour. Actually, that's probably gone enough, Mom. You can just pull it off the heat. So a little bit of the seasoned flour sticks to the wet chicken. You're doing the rest of these. You better be paying attention. I am. OK. Then we go into the egg wash. Egg wash into the Italian breadcrumb. And this is a really thick batter that we're putting together. So we'll go from the Italian breadcrumb back into this, back into the egg wash again. What do you do, too? So it really creates a coating on it. So when it starts to cook, because we're going to pan fry it, then finish it in the oven. And this will keep it from, this will really create a barrier so the cheese doesn't explode. You see when you put it in there how it just comes up about halfway? Yeah. The idea is not to really mess with it because you're starting to set up the crust now. It's kind of in a very tender moment. Once it starts to build its crust, we'll roll it over and we'll finish those in the oven. OK. Chicken Kiev. Chicken Kiev like you probably haven't seen it before. This is a little tribute to my trip that I took to Cuba with Lori and my parents and making chicken Kiev with ground chicken. We made this compound butter with a little cheese, stuffed it in there. Outrageous. See what happens. There you go. Look at that juice. So what you get is you get that pepper jack cheese. Wow. The butter or the pepper jack cheese, the dill and the parsley all coming out. We double battered it. So it really locked in all of the. Oh, that's fantastic.